Chinese Water Deer Ginger Stir-fry
Thin strips of Chinese Water Deer wild venison cook with ginger, crisp vegetables and egg noodles.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 2
- Difficulty
- Easy
Species: Chinese Water Deer
Ingredients
- 350 g Chinese Water Deer wild venison steak, cut across the grain into strips 5 mm thick
- 20 ml rapeseed oil
- 150 g broccoli, cut into small florets
- 150 g red pepper, thinly sliced
- 20 g fresh ginger, cut into fine matchsticks
- 2 garlic cloves, finely chopped
- 3 spring onions, sliced
- 30 ml reduced-salt soy sauce
- 15 ml rice vinegar
- 10 g honey
- 10 g cornflour
- 100 ml cold water
- 150 g dried egg noodles
- 5 ml toasted sesame oil
The cut for this recipe
Wild Venison Steaks
Method
Put the noodle water on to boil. Prepare all the vegetables and sauce before heating the wok. Mix the soy sauce, vinegar, honey, cornflour and cold water in a bowl. Keep the cut raw venison separate from the vegetables and ready-to-eat food.
Cook the noodles in boiling water for the packet time, drain and toss with the sesame oil. Keep warm. Briefly simmer the broccoli in a separate pan of boiling water for 2 minutes and drain.
Heat half the rapeseed oil in a large wok or frying pan. Stir-fry the venison in two batches for about 3–4 minutes per batch, turning to expose every side. Transfer to a clean plate; it will finish cooking in the sauce.
Add the remaining oil, pepper, broccoli and ginger to the wok and stir-fry for 3 minutes. Add the garlic and most of the spring onion for the final minute.
Return the meat and any juices. Stir the sauce mixture again, pour it into the wok and let it bubble for 2–3 minutes while tossing. The venison strips must be cooked through and piping hot; check the thickest pieces with a clean thermometer and continue until they reach 70°C for 2 minutes.
Toss in the warm noodles until everything is hot and coated. Divide between bowls and scatter over the remaining spring onion.
Storage
Divide leftovers into shallow containers, cool and refrigerate within 1–2 hours at 5°C or below. Eat within 48 hours. Freeze promptly for up to 3 months for best quality. Defrost in the fridge, use within 24 hours and reheat only once until piping hot throughout.
